Texturas

Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.

Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.

Yopol is a powdered yogurt that allows you to add yogurt flavor to items and in ways that are not normally possible with regular yogurt. Suitable for biscuits, cakes, desserts and other sweet things.

Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.

Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.

Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.
Both cold and hot soluble. High thickening suspension capability.
Limited use in food. Maximum dose. in certain foods: 10 g / kg.

Maltodexin is a carbohydrate derived from corn molecules. It has a slightly sweetening effect but contains no calories.

Can be dissolved in both heat and cold. Connecting with oil and becoming solid. Cut out with a small glass or cookie sticker for festive and tasteful decorations.

One can e.g. to make olive oil powder that turns into olive oil when eaten. The same can be done with Nutella and make "snow" over its desserts. The powder is pressed through a fine mesh sieve.

In connection with water, the mixture is completely dissolved.

Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.

Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.

Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.
Both cold and hot soluble. High thickening suspension capability.
Limited use in food. Maximum dose. in certain foods: 10 g / kg.

Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.

Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.

Trisol is particularly suitable for pulping and temp drawing.
Dose: For temp drawing, add approx. 10-20% Trisol relative to flour
May contain traces of gluten, sulfur dioxide and sulphites.

A natural soybean lecithin-based fabric that makes it possible to make foam of juice or other water-like agents.

Dissolves in cold liquid and whisk up. Also, emulsifies impossible sauces.

500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees

1 kg. Sugar crystals with flavor, color and scent of Viol. Add your dessert or drinks a touch of Viol.